What is homogenized milk?
Smith Creamery milk is not homogenized. When a cow gives milk, it is actually producing two things. Nonfat milk and cream. Left to sit, the cream, which is lighter, will naturally rise to the top. Homogenization, introduced in 1932, breaks apart the fat molecules under high pressure to cause the fat to become suspended and evenly dispersed throughout the milk. This process is not required by law, does not contribute any nutritional or health benefit, and while it helps keep the cream in suspension, it also changes the way milk tastes and how it is digested in your body.
Homogenized Milk is milk which has been treated in such a manner as to ensure break up of the fat globules to such an extent through homogenizer that after 48 hours’ quiescent storage no visible cream separation occurs on the milk & the fat % of the milk in the top 100 ml of milk in a quarter bottle, or of proportionate volumes in containers of other sizes, does not differ by more than 10% of itself from the fat percentage of the remaining milk as determined after through mixing. [ In efficiently Homogenized milk, the fat globules are sub – divided to 2 microns or less in diameter.
